HSSPME-GC-MS联用分析墨吉对虾储藏过程挥发性有机物特征的变化

建立了顶空固相微萃取-气相色谱-质谱联用分析墨吉对虾挥发性有机物(VOCs)的方法,结合化学计量学方法解析了墨吉对虾储藏过程中VOCs特征的变化,初步研究了VOCs特征变化与其鲜度的关系.采用上述方法,在新鲜和变质墨吉对虾样品中分别检测到22种和16种VOCs组分.采用主成分分析解析新鲜、储藏过程及变质阶段对虾样品的VOCs色谱特征,结果表明墨吉对虾变质前后VOCs特征有明显不同的聚类规律,且对虾样品储藏过程中VOCs特征从新鲜到变质状态呈现逐步过渡的趋势,对虾储藏过程VOCs特征的变化可以提供更加准确的鲜度变化预警信息.最后,采用共有模式统计对比了新鲜和变质墨吉对虾VOCs特征聚类数据,获得对样品变质前后VOCs特征差异贡献前5位VOCs,可作为潜在的鲜度判别预警VOCs标志物.

Study on Volatile Profile Characteristics of Banana Prawn During Storage by HSSPME-GC-MS

In this paper, volatile organic compounds (VOCs) of Penaeus merguiensis (De Man) Banana prawn during storage were sampled by the headspace solid phase micro-extraction (HSSPME) coupled with GC-MS detection. Prawn volatile profile characteristics at different storage phases were specified by chemometric methods and the relationship between volatile profile characteristics and the freshness of prawns were tentatively studied. 22 and 16 VOCs components were detected at fresh and deteriorated storage phases, respectively. In the PCA model prawn volatile profile characteristics showed different clustering rules at different storage phases and showed the transitional changing trends from fresh to deteriorated storage phases. Prawn volatile profile characteristics provide more precise alarming information for its spoilage during storage. The statistical and contrastive analysis using a common model showed that the top five volatiles contribute most to the difference of volatile profile characteristics during the prawn storage and can be considered as the potential alarming maker for the discrimination of prawn freshness.